Friday, April 3, 2020

Staying at home these days has its challenges but there are also some advantages. I've found myself spending a lot more time in the kitchen and I'm not mad about it. I've also found time to do things I haven't done in a while like sitting on my back porch during the gold hour and reading a magazine from cover to cover. I came across this pork chop recipe in the EatingWell magazine a few days ago and was immediately drawn to the idea of cooking something with fresh pineapple. Pork chops are rarely ever on our dinner lineup so this seemed like a good time to branch out and try something new. If you're looking for something refreshing and flavorful to cook this weekend, I highly recommend firing up the grill and giving this recipe a try!

Grilled
Pork Chops with Chile & Pineapple

Ingredients

½ cup chopped fresh cilantro, plus more for garnish

½ cup pineapple juice

1 serrano or jalapeño pepper, seeded and finely chopped

1 tablespoon honey

1 tablespoon lime juice

1 teaspoon salt, divided

½ teaspoon ground pepper, divided

1 pound boneless thin-cut pork chops, trimmed

1 medium pineapple, peeled, cored and cut into 1/2-inch-thick
rings

1 large red onion, cut into 1/2-inch-thick rings

1 tablespoon extra-virgin olive oil

Lime wedges for serving

Instructions

Step 1

Preheat
grill to medium-high or heat a grill pan over medium-high heat.

Brush pineapple and onion slices with oil.
Remove the pork from the marinade and sprinkle with the remaining 3/4 teaspoon
salt and 1/4 teaspoon pepper. Grill, flipping once, until an instant-read
thermometer inserted in the thickest part of a chop registers 145 degrees F, 3
to 5 minutes per side. Grill the pineapple and onions, flipping once, until
lightly charred, 4 to 5 minutes per side.

Step 4

Serve the pork, pineapple and onions drizzled
with the reserved sauce.